1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the beets and carrots. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat the vegetables evenly.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes until they are tender and slightly caramelized at the edges.
4. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Stir occasionally and let it simmer until it reduces by half and becomes syrupy, about 5-7 minutes.
5. Once the vegetables are done, remove them from the oven. Drizzle the balsamic glaze over the vegetables and toss gently to coat.
6. Transfer to a serving dish, garnish with fresh thyme if using, and serve warm.

Cooking with kids? Let them toss the veggies or drizzle the glaze—it’s a fun way to get them involved and interested in what they eat.